Related Stories Eliminating the small amount of protein from butter accomplishes two things. One of the major differences between ghee and clarified butter is that the former is made with butter from Buffalo's milk, whereas clarified butter is made with different kinds of butterfat. Ghee is great for high-heat cooking and sautéing. Clarified butter or ghee is made when the butter is slowly melted over low heat. Ghee is a form of highly-clarified butter that is traditionally used in Asian cooking. You could also add a tablespoon to golden milk or moon milk for an ultra-soothing (and delicious) drink. A person can make ghee at home using regular unsalted butter. Butter and ghee are two things that are used daily. But since the milk solids are removed from ghee, it contains less dairy protein content than butter, and might be easier to digest if you’re sensitive to lactose. The cooked milk solids give the ghee its flavor and color. They’re made following a similar process, but ghee is actually cooked longer than traditional clarified butter, until the milk solids start to brown and all moisture has evaporated. Ghee is heated for longer than other types of clarified butter, which contributes to a stronger and nuttier flavor, as well as a darker hue. While butter is approximately 80% fat, ghee can be as pure as 99.5% fat. This allows the water to evaporate and the milk solids to separate from the transparent liquid. The primary difference between ghee and butter is ghee can withstand higher levels of heat without breaking down; it has a higher smoke point. This is the crucial difference between clarified butter and ghee. The American Heart Association recommends that a person should get no more than 5 to 6 percent of their total daily calories from saturated fat, which is about 13 grams per day. While ghee and butter should be limited, a person can occasionally include both foods in a varied and balanced diet. But that doesn't mean you shouldn't use either in your cooking, says a dietitian. But keep in mind that the process of making ghee removes water (and regular butter is about 20 percent water), so ghee has a higher smoke point—about 465 degrees compared to butter’s 350. These include: According to research from 2010, ghee contains almost 50 percent saturated fat, which has led to concerns that ghee might increase the risk of coronary artery disease (CAD) in India. Ghee can be used as a substitute for butter, and many people think that ghee might be a more healthful alternative for using in cooking. But, like butter, 100 percent of ghee’s calories come from fat. However, as butyrate is produced by bacterial fermentation of fiber in the colon, a person does not need to consume saturated fat to obtain this. (Plus Other Paleo-Friendly Oils You Can Cook With), Like us on Facebook to see similar stories, Capitol riot live updates: More arrests, violence across US as Pope Francis condemns 'this movement', Solar-powered barge could take oyster farming deeper into Chesapeake. Ghee is made by melting a large amount of butter and slowly (like, super slowly) simmering it over very low heat while skimming impurities from the top. However, because ghee does not contain the same levels of dairy proteins as butter, it may be better for people who do not tolerate dairy products well. The difference between butter and ghee: Ghee has a higher smoke point. When cooking, you should consider the ultimate flavor you want in your meal. Ghee has a smoke point of 485°F (252°C) and butter will smoke or burn at 350°F (177°C). Ghee has a higher burning point than standard clarified butter, which means it is ideal for frying or sautéing foods. Learn how a vegan diet…, High cholesterol is a risk factor for heart attacks and coronary heart disease, because it builds up in the arteries, narrowing them. It may also have anti-inflammatory effects. One tablespoon of ghee will offer you the same quality (in terms of recipe) that 3 tablespoons of butter can offer. Any medical information published on this website is not intended as a substitute for informed medical advice and you should not take any action before consulting with a healthcare professional, United States Department of Agriculture (USDA), Aphantasia: The inability to visualize images, The Recovery Room: News beyond the pandemic — January 8, COVID-19: Research points to long-term neurological effects. Let's briefly recap the main difference between clarified butter vs ghee: butter becomes clarified butter, which could potentially become ghee. The most significant difference between ghee and butter is that the former is 100% pure butterfat. 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